Tomato tart with Parma ham and pesto
very easy
60 mins
60 mins
Ingredients
- 1 pack of (270 g) fresh butter puff pastry sweet or savoury croissants and golaches (ready to bake rectangular rolled out on baking paper; 42 x 24 cm; refrigerated shelf)
- 60 g Cashew nuts
- 1 collar Rocket
- 2 Garlic cloves
- 100 g Mountain cheese
- 100 ml Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 200 g Parma ham in thin slices
- 1 package (250 g) Teufelspfefferonen, filled with cream cheese preparation in oil
- 250 g cherry tomatoes
Directions
- 1
Take the puff pastry out of the refrigerator 5-10 minutes before use. For the pesto, roast cashews in a pan without fat. Take out and let it cool down. Wash the rocket, drain well and clean, put something aside for garnishing. Peel garlic, chop coarsely. Remove the rind from the cheese and grate it. Mix the rocket with 2 tablespoons of cheese, cashew nuts, garlic and oil in the universal chopper to make a pesto. Season to taste with salt and pepper
- 2
Roll out the puff pastry. Cut off approx. 6 cm from the narrow side and press down on the long side to create almost a square. Place the puff pastry with the baking paper in a tart tin (bottom 19 cm, top 24 cm Ø). Press the dough with your hands at the edge, making it slightly wavy. Spread about 2/3 of the pesto on the bottom
- 3
Drain the peppers well. Wash the tomatoes and also drain them. Spread about 2/3 of the Parma ham on the pesto. Add the peppers, tomatoes, the rest of the pesto and Parma ham and sprinkle with the rest of the cheese. Bake on the lower shelf in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 25 minutes. Remove from the oven and let rest for about 5 minutes. Remove from the mould, garnish with rocket
Nutrition Facts
460 kcal
15 g
37 g
12 g
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